Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!
Ingredients
- 375g fettuccine
- 160g (1 cup) fresh peas or frozen peas
- 80ml (1/3 cup) olive oil
- 6 x 65g rindless bacon rashers, thinly sliced
- 200g button mushrooms, quartered
- 200g Swiss brown mushrooms, quartered
- 300ml pouring cream
- 3 eggs, lightly beaten
- 3/4 cup torn basil leaves, plus extra, to serve
- 80g (1 cup) finely grated parmesan, plus extra, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling salted water for 6 minutes, then add peas and cook for a further minute or until pasta is al dente and peas are tender. Drain, return to the pan and cover to keep warm.
- Step 2Heat 2 tablespoons oil in a large, deep frying pan over high heat. Add bacon and cook, stirring, for 3 minutes or until golden. Remove with a slotted spoon. Add remaining 2 tablespoons oil and cook mushrooms, tossing, for 3 minutes or until tender. Return bacon to the pan with cream and stir for 3 minutes or until heated through.
- Step 3Working quickly, add bacon mixture to pasta mixture with eggs, basil and parmesan. Season with salt and pepper, and toss gently to combine; the heat of the ingredients will cook the eggs.
- Step 4Divide fettuccine among bowls and scatter with extra torn basil leaves and parmesan to serve.
- Low carb
- Low sugar
Nutrition
4750 kj
Energy
71g
Fat Total
31g
Saturated Fat
7g
Fibre
51g
Protein
313mg
Cholesterol
1745.45mg
Sodium
4g
Carbs (sugar)
72g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Boost the vegies in this with green beans and baby spinach.
- Author: Dominic Smith
- Image credit: Ben Dearnley
- Publication: MasterChef
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